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Black Bean and Corn Salad Recipe

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This recipe for Black Bean and Corn Salad is from The Berger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 oz) black beans, rinsed and drained
2 cups frozen corn
1 small red and/or orange bell pepper, seeded and chopped
1/2 red onion, chopped
1-1/2 teaspoons ground cumin or a handful of fresh cilantro
Juice of 1 lime
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Directions:
Directions:
Combine all ingredients in a bowl. Let stand at least 20 minutes for corn to fully defrost and flavors to combine, then toss and serve. No need to refrigerate.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a "Rachael Ray" recipe. Becky makes this and it's an excellent quick salad for picnics.

 

 

 

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